During a recent visit to Sydney’s Carriageworks Farmers Market, we discovered a delicious variation on Egyptian dukkah, a seasoning blend made from an array of herbs, nuts and spices, including sesame seed, cumin and black pepper.

Dukkah is great for adding crunch to salads, for seasoning olive oil for dipping bread, of for creating a flavorful crust on roasted or grilled meat, chicken or fish. It will last in an airtight container at room temperature for up to a week, but can also be frozen for longer use.

See here for our own dukkah recipe. We love it on this Roasted Cauliflower with Tahini, or sprinkled on top of olive-oil drizzled yogurt for a quick but elegant snack.

The folks at Barbushco Australian Native Bush Foods use native Australian ingredients—including macadamia nuts, lemon myrtle and dorrigo pepper—to create a fresh mix called Bush Dukkah. It’s a twist on the spice blend we typically make, and it’s great.

The nutty-citrusy blend is delicious mixed with olive oil for dunking bread (we suggest adding a pinch of flaked sea salt) or tossed with vegetables for roasting. Order ($7 for 120 grams) online at barbushco.com.au.

For more from Editorial Director J.M. Hirsch’s latest trip to Sydney, read this story about The New Pulled Pork, featuring this excellent recipe for Miso-Gochujang Pulled Pork.

Also, check out this crunchy, salty snack, which has quickly become one of our obsessions: Deviled Cashews, inspired by the nuts found at Sydney-based Lankan Filling Station.